Steamed Yam cake by Angela Seah Thulin

I like to pan fried my yam kueh. The crispiness at the edges, mmm .. along with the sweet soya sauce and chilli .. Its like having dim sum too :)

Recipe adapted from Susan Kwek - https://plus.google.com/108854154044884708244/posts/FwLe39pCdTZ

Ingredients:
300g yam, diced into 2cm cubes
600g rice flour
200g dried prawns (pounded roughly)
8 pcs dried mushrooms (soaked and diced into cubes)
3 pcs lup cheong (Chinese sausage) (diced into cubes)
10 shallots (slice thinly)
2 litres of water (to be divided into 2)
Salt and pepper to taste

Method:-

(1). Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. Add lup cheong and cubed mushrooms and stir fry until fragrant. Add in cubed yam and continue to stir fry for about 3 miniutes. Then add 1 litre of water and mix well and bring it to a boil.

(2). In a separate bowl, mix the rice flour with the balance 1 litre of water and stir until it forms a smooth paste. Make sure there are no lumps in the mixture.

(3). Add the flour mixture into (1) slowly, and stir until everything forms a thick paste.

(4). Add salt, sugar and pepper to taste and mix well.

(5). Pour the mixture into a tray and steam over high heat for 40 minutes, or until cooked.

P.S. We like to cut it into square pieces and pan fry and then serve or you can also sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp.

Christmas lychee log cake 2015 (3) by Angela Seah Thulin

Part (A) - filling
250ml of heavy cream (34-36% fat)
3 tsp granulated sugar
2 tbsp lychee juice from can

1 tsp lychee essence

Some lychee fruit from the can and cut into bite size pieces

*Whisk all the above ingredients except lychee fruit till trails formed/creamy (3-4mins) then chill in fridge.

Part (B) - batter
4 egg yolks
2.5 tbsp sugar
80ml water
60ml vegetable oil
1 tsp vanilla essence
80g cake flour, sieve

*Coloring

Part (C) - meringue
4 egg white
2.5 tbsp sugar 

1/4 tsp cream of tartar
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till foamy. Then add cream of tartar and continue whisking till soft peak forms. Add sugar in gradually follow by corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A and chill in fridge.
2. Then do Part (B) - Whisk the egg yolks n sugar till fluffy and pale light in color. Then add water, vegetable oil, vanilla essence n quick whisk till mixed. Add the sifted cake flour in and quick whisk till well-mix.
3. Then do Part (C)
4. Scoop 2 tbsp of batter and 2 tbsp of meringue into a small bowl, mix them up gently and pour into piping bags. Proceed to pipe your snowflakes. Then freeze it for 20 minutes or until your snowflakes have harden.

*Preheat your oven now at 170degree celsius.

5. Add coloring to your batter and mix gently till well corporated.

6. In 3 additions - scoop 1/3 of your meringue part (C) and FOLD in to colored batter Part (B) till well-combined. 

7. Pour onto a 11x11 baking tray lined with baking paper. Into the oven and bake for 14-16mins.
8. Dust some icing powder on the top. Roll it tightly together with the baking paper. Let it chill in fridge to cool faster.
9. Release the roll, spread the chill filling on it, top with lychee fruit and roll the same way again. Back into the fridge to chill for hours before you cut.

Notes -

1. Every oven temperature varies. Mine was baked at 160 degree celsius for 16 minutes.

2. I used Wilton sky blue coloring

Christmas Tree chocolate cake 2015 (2) by Angela Seah Thulin

Merry Christmas!!!

Just a simple banana chocolate cake with x'mas decorations.. hope you like it!

Preheat oven to 170degree celsius

Part A
1 large egg
2 super riped banana, mashed
120ml milk
60ml heavy cream (34-36% fat)
60g melted butter
1 tbsp vanilla essence

Part B
180g brown sugar
130g cake flour, sifted
35g cocoa powder, sifted
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
50g chocolate chips

Part C (ganache)
110g dark chocolate
150ml heavy cream (34-36% fat)
7g unsalted butter

Part D
150ml heavy cream (34-36% fat)
some sugar
*Using electric hand mixer, beat till stiff peak forms and chill or ready for piping.


Steps -
1. Melt the butter in the microwave and set aside to let it cool.
2. In a bowl, mix all the Part B together. Set aside.
3. In a big mixing bowl, combine Part A, mix them well then add Part B in. I use a balloon whisker and mix till well combined.
4. Pour the batter onto a longer shape baking pan. I used disposable aluminum tray.













5. Bake at 170 degree celsius for 25-28mins. For my oven, i baked at 160 degree celsius at 26mins. 
6. Let the cake cool before removing from the pan.
7.To make ganache - using double boil method to melt the chocolate first, then stir in butter and pour heavy cream in. Stir till well mixed. Ganache will thicken.
8. Pour/spread on the cake top. 

Deco and done!

Recipe origin -
https://plus.google.com/108854154044884708244/posts/6XRwcCpw5Hp

 

Chicken wings stuffed with glutinous rice by Angela Seah Thulin

A friend of mine went to Taiwan recently and shared something like this in Global Dining (Facebook group). 
https://www.facebook.com/groups/zapalangsg/permalink/904684736253172/

I have never tried this before even though I've been to Taiwan twice. Did a google about it and made my own version instead. 

I stuffed the wings with my steamed glutinous rice recipe and then deep-fried them. 
http://platepalate.blogspot.se/2015/11/steamed-glutinous-rice-by-angela-seah.html

Steps -
1. I prepared and cooked the steamed glutinous rice first. You will not need all but its yummy enough to eat on its own. Once done, set aside. 
2. Then i washed and deboned the wings. 
3. Using the ''4 in 1'' deep fried seasoning packet (see pic below), i marinated the wings accordingly.
4. After the glutinous rice cooled down, i began stuffing rice into wings and sew it up with a toothpick.
5. Then i coated the wings (following the packet instructions) and proceeded to deep fry them afterwards.

After deboned

After stuffing with glutinous rice

Use any other kinds that is available in your country

Steamed Glutinous rice by Angela Seah Thulin

Steamed Glutinous Rice ❤

Ingredients -
250g glutinous rice 
4-8 pieces of Chinese mushroom, soaked (add more if u like)
20g dried shrimps, soaked (add more if u like)
1-2 glove garlic, chopped
180-200ml water
1-2 tbsp cooking oil

Seasoning -
1/2 tbsp oyster sauce
1/2 tbsp light soya sauce
1/2 tbsp dark soya sauce
1/2 tbsp sugar
1/2 tsp salt
1/2 sesame oil
Few dashes of pepper

Garnishing -
Dried onions
Peanuts
Spring onions

1. Soak the glutinous rice for at least an hour
2. Soak and slice the Chinese mushrooms
3. Heat up oil in wok and cook the shrimps and mushroom for a min.
4. Then add garlic in and stir fry till all fragrant.
5. Add the rice in and the seasoning follow by 180-200ml water.
6. Stir fry till all well mixed and dish up onto a aluminium tray for steaming.
7. Steam for 40mins, remove and garnish.

Dan Bing 蛋饼 by Angela Seah Thulin

This was one of my favorites (Taiwanese snack) when i was in Singapore. I will always buy one of this as well as a piece of Shihlin crispy chicken whenever i'm shopping in IMM (mall). I am now reminded of this when my friend shared her Taiwan trip pictures. 

Ingredients (for 1-2 pax): 

2 eggs, beaten
2 tsp milk
2 tsp scallions, minced

Pinch of salt
1 piece frozen prata, thawed for 5 mins

Steps -
1. In a bowl, beat the eggs, add milk, salt and scallions in and then mix well.
2. Heat up an 8'' pan with some oil, swirl around, pour the egg mixture in.
3. Halfway cooking the egg (still wet in the center)/before it's cooked, top the egg with pork floss and then place the prata on it.
4. Flip over to cook the prata and then quickly start rolling.
5. When its cooked, let it cooled and cut.

Notes - 

1. For my sauce - I use 1 tbsp hoisin sauce with 1 tbsp water, mix it and then microwave for 45 seconds.

2. Using prata is little bit tricky to roll but yummy. Homemade pancakes will be better. You can try using mexican tortilla wrap but it does not give a nice taste like the prata.

Chicken a la King by Angela Seah Thulin

Chicken à la King is a dish cooked with diced chicken and mushroom together with dry sherry and milk - served over farmer bread. Another dish that you should try! All you need is just 20-25 minutes to cook this!

Servings-4 slices of bread
2 cup of cremini mushrooms (quartered it)
2 cup of chicken breast meat (diced it)
2 tbsp of flour
2-3 tbsp butter
1/4 cup of dry sherry
1 clove of garlic (diced)
1 tsp of dried thyme
1/2 tsp of oregano
1 cup of milk
1 tbsp of Olive oil
Salt and pepper to taste
Farmer Bread (loaf)
Scallions to garnish

Steps -
1. Extra Virgin olive oil into pan on medium to high heat, follow by quartered mushrooms in and garlic.
2. Add thyme, oregano, sauté together
3. Add in cold butter, sauté for abt 30 secs.
4. Add in breast meat n little bit of salt n pepper, taste and adjust accordingly. Cook until it turn opaque / couple of mins.
5. Next, add all-purpose flour, stir around till all evenly coated n cook till raw flour smell is gone.
6. Deglaze the pan by pouring dry sherry in. Cook for abt 1-2 mins on high heat.
7. Pour in cold milk, cook for another couple of mins. Gravy should thicken after this.
While waiting - cut your loaf into few big slices, spread some olive oil on top, then into the oven at 250'C for abt 6 mins (everyone's oven temp is diff) or toaster until golden brown crispy at sides.

Last, scoop the chicken n mushrooms gravy onto the crispy bread, garnish with scallions. Serve hot. Enjoy!

Singapore Style Curry Chicken by Angela Seah Thulin

Love it! Love it! Love it! Hot curry in cold weather -7 degree celsius!

Ingredients -

400g potatoes, peel and soak in water

1 packet of 101 instant curry paste (pic shown below)

1 lemon grass, chop into 3 parts, smash gently
 4-5 gloves of garlic, smash it gently 

3-4 big chicken thighs

800ml water or more
50g kara coconut powder + 100ml hot water
1/2 tsp sugar

Bit of light soy sauce to taste
 

Steps -

1. Peel your potatoes and soak them in water then cut them into quarter. Boil them till just soft texture yet not fully cooked. About 15 - 20 minutes. Then drain the water away and set aside.

2. Wash the chicken thigh clean and pat dry. Then rub turmeric powder/curry powder on it. Set it aside.

3. Heat up 1 tsp oil and fry the smashed garlic and lemon grass till fragrance.

4. Add the whole packet of instant paste in and fry for a minute.

5. Then add all the chicken thighs in and stir to mix well. Cook the chicken till it turns opaque. 

6. Add the coconut milk in and water then stir to mix well. Let it cook for another 15 minutes in medium heat with lid cover.

7. Then at this point - add the potatoes in. I added sugar. Taste and adjust if you like to add more sugar or light soya sauce. Adjust accordingly.

8. Continue simmering with lid close for another 15-20 minutes in medium heat or until the chicken meat are cooked and tender.

Kaya (Coconut jam) by Angela Seah Thulin

Kaya is a well-known jam in Singapore and Malaysia. It is cooked using only 4 ingredients; coconut milk, eggs, sugar and pandan leaves. The sweet, rich coconutty flavour...mmm i could even eat it on its own.. 

Ingredients -
6 eggs (equal to 310g)
100g granulated sugar
400ml coconut milk (I used 2 packets of Kara)
150g palm sugar
8 pandan leaves, wash and tied


Steps -
1. In a big bowl, combine the eggs together with the granulated sugar. Mix well. I used a balloon whisker. Then add coconut milk to it. Stir till well combined.
2. Using the double boil method, add pandan leaves to step 1. Keep stirring during this process.
3. After 5-10 minutes, add the palm sugar in and stir till it dissolve. Reduce heat to low. Continue stirring till mixture is smooth, thick enough to coat sides of the bowl estimating 45 minutes to an hour.
4. Discard the pandan leaves. Allow the mixture to cool down and then transfer to a clean jam bottle. Or transfer to a blender and blend till it reaches the smooth consistency without lumps.

Notes -
1. An alternative to replace palm sugar is using granulated sugar. In a small pot, heat up the granulated sugar until it melts into caramel. Let the color becomes golden brown. Then add it in slowly into step 3.

3 ingredients Chiffon cake by Angela Seah Thulin

2 recipes - Lychee and Orange Chiffon cake

Sorry for the lighting, it was quite dark here already when i took the shot.

Trying out the 3 ingredients chiffon cake by the YouTuber - Ochikeron. It was indeed super SOFT and FLUFFY plus fragrant! 

Her video link https://www.youtube.com/watch?v=2pSmaDeu8-A

Lychee Chiffon Cake - 

Ingredients:
4 eggs
6 tbsp granulated sugar
5 tbsp cake flour
1.5 tsp lychee flavour

Steps:
1. In a big metal bowl with eggs and sugar, beat them on high speed for 15 minutes using hand mixer until white and fluffy. I added the flavor at 14mins. 
2. After this, you preheat the oven to 180 degree celsius.
3. Sift in the cake flour, half at a time, and mix on low speed with a hand mixer for a minute until just combined.
4. Pour the batter into the ungreased chiffon pan and drop it lightly to release the air bubbles out of the batter. 
5. Bake at 180 degree celsius for 30-40 minutes. *Do not open the oven door!
6. When it's done, drop the pan lightly to prevent shrinking.
7. Turn the pan upside down and let it cool completely before removing from the pan. 

Notes - 
1. I am using a 20cm pan.
2. As i have a super hot oven, i baked at 165 degree celsius and when it turned brown, i switched to 150 degree celsius. Total baking time - 38 minutes.

Lychee Chiffon cake

Orange Chiffon cake -

Ingredients:
4 eggs
6 tbsp granulated sugar
5 tbsp cake flour
2 tsp orange cloudy
1 tsp lemon zest

Orange Chiffon cake

Enjoy the softness!!